Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
  • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
  • C12Y302/01001—Alpha-amylase (3.2.1.1)
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
  • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
  • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/115—Cereal fibre products, e.g. bran, husk

Definitions

• This invention relates to the conversion of milled cereal products to soluble dietary fiber compositions which are useful in a variety of foods as sources of soluble dietary fiber.
• Dietary fiber is considered to be the soluble and insoluble components of food that are not digested by enzymes in the human gastrointestinal tract.
• the primary sources of dietary fiber include such cell wall materials as cellulose, hemicelluloses, lignin, and pectins, along with gums and mucilages. Dietary fiber has been considered an important food component since early times. Recently, Burkitt et al. [Lancet 2:1408-1411 (1972)] concluded that dietary fiber has a role in the prevention of certain large-intestine diseases, including cancer of the colon and
• wheat bran is very rich in insoluble dietary fiber (mainly cellulose and hemicelluloses) and is excellent for decreasing the transit time of food through the digestive tract
• Oat fiber also reduces the amount of
• Maltodextrins are successful commercial products prepared by hydrolysis of pure starch.
• the wet milling of corn is the primary source of starch from which maltodextrins are obtained.
• Other sources of starch for commercial products are tapioca, potato, and rice.
• Cereal flours are generally not used for maltodextrin production because of the flavors and colors that develop during processing [Katz, Cer.
• hydrolysate is obtained that is nonfilterable (U.S. Patent No. 4,894,242).
• breakfast and related food products have been produced in which the characteristic cereal flavor is desired.
• Whole cereal flours have been subjected to starch-hydrolyzing conditions and have yielded, for example, a
• Ronai (U.S. Patent No. 3,640,729] arrives at a similar product by adding prehydrolyzed starch to oat flour to yield an instant oat cereal product.
• barley substrates in addition to oat substrates can be used to prepare soluble dietary fiber composition.
• Barley substrates can be used in the same form and in the same amounts as the oat substrates. It has been further discovered that in the processing of either oat substrates or barley substrates it is advantageous to carry out the centrifugal separation of the soluble and insoluble components at substantially lower temperature than employed for the enzymatic hydrolysis. In general, temperatures substantially below 60°C should be used, such as preferably within the range from 5 to 50°C. Under these lower temperature conditions of
• Suitable substrates contemplated for use in the invention in addition to oat substrates include bariey substrates which may be in the form of cereal flours and milled cereal brans.
• the substrate is slurried in a sufficient amount of water to give a concentration in the range of about 10-40% by weight.
• the water should contain a suitable calcium salt in an amount sufficient to stabilize the subsequently added ⁇ -amylase [preferably about 25-50 parts per million (ppm) of calcium].
• the slurried substrate may be gelatinized prior to
• the pH of the ungelatinized slurry or the gelatinized dispersion is adjusted to about 5.5-7.5, preferably about 6.0, with sodium hydroxide or
• thermostable ⁇ -amylases referred to as 1,4- ⁇ -D-glucan
• glucanohydrolases and having the essential enzymatic characteristics of those produced by the Bacillus stearothermophilus strains ATCC Nos. 31,195; 31,196; 31,197; 31,198, 31,199; and 31,783. These strains are described in U.S. Patent No. 4,284,722, which is herein incorporated by reference.
• Other sources of this enzyme include organisms such as B. subtilis which have been genetically modified to express the thermostable ⁇ -amylase of B. stearothermophilus as described in U.S. Patent No. 4,493,893, herein
• G-zyme G995" (formerly called “Enzeco Thermolase”; Enzyme
• Suitable ⁇ -amylases are those having the essential enzymatic characteristics of those produced by B. licheniformis var. as described in U.S. Patent No. 4,717,662 and 4,724,208, herein
• ⁇ -amylase which is useful in the thinning of the starch is contemplated for use herein.
• the conditions of enzyme treatment are selected to achieve liquefaction of the starch in the substrate.
• a preferred treatment temperature is in the range of 60° to 100°C, preferably above 70°C, such as from 90 to 100°C. At these temperatures, gelatinization of the starch in the substrate can occur concurrently with the hydrolysis.
• the preferred procedure is to pregelatinize the starch prior to adding the enzyme.
• the duration of the treatment at the desired conversion temperature depends on the desired product properties and will generally range from about 2-60 min.
• the enzyme is inactivated, such as by passing the mixture through a steam injection pressure cooker at a temperature of about 140°C.
• the enzyme may be inactivated by acidification (pH 3.5-4.0) at 95°C for about 10 min.
• acidification pH 3.5-4.0
• Optional neutralization with alkali increases the salt concentration of the
• the soluble fraction comprising the soluble dietary fiber and the maltodextrins (maltooligosaccharides) is separated from the insoluble residue by centrifugation of the hydrolysates.
• temperatures during centrifugation are maintained substantially less than 60°C, preferably at least 5 to 10°C less, and most preferably within the range of 5 to 50°C.
• Water is then removed from the soluble fraction by any of a variety of conventional techniques, whereby the products of this invention comprising the dietary fiber and maltodextrins are recovered.
• maltodextrins produced by the process of the invention have a D.E. of 20 or less. These maltodextrins are substantially water soluble at elevated temperatures (e.g., 60-100°C).
• the soluble dietary fiber recovered from the centrifugate is principally in the form of ⁇ -glucans and pentosans.
• Oat and barley substrates yield mostly the ⁇ -glucans;
• maltodextrin products of this invention are readily obtainable from barley substrates as well as oat substrates in a colorless, white, and smooth-textured form, devoid of inherent undesirable color, flavor and grittiness associated with the starting materials.
• These products are remarkably adapted for use as functional and nutritional components of many foods comprising a digestible food component including dairy products, dairy product substitutes, high-soluble fiber bakery products, salad dressings, meats, frozen foods, yogurt, snacks, confectioneries, coatings, dietary-fiber beverages, breakfast foods, and various low-calorie/low-fat products. Consumer preference dictates that additives intended for these
• Enzeco Thermolase (supra) was added to the mixture at 95°C in an amount sufficient to provide 24 units per gram of oat flour, where 1 unit of amylase activity is the amount of enzyme required to hydrolyze 10 mg of starch per minute under specified conditions [Enzyme Development Div., Biddle Sawyer Corp., New York, NY, Technical Bulletin No. 20 (Revised 7/86)]. After 20 min. of stirring at 95°C, the starch was liquefied, and the enzyme was inactivated by passing the mixture through a steam injection cooker (supra). The mixture was then allowed to cool to about 70°C, and it was centrifuged 30 min. at 5000 rpm.
• the water-soluble fiber product in the supernatant solution was recovered by decanting the solution and freeze-drying.
• the insoluble residue obtained from centrifuging was removed and air-dried.
• Table I show that the higher pH's (9 and 11) are accompanied by increased levels of protein in the soluble products and decreased protein amounts in the insoluble residues.
• MWU Modified Wohlgemuth Units
• the soluble components of the oligomer composition were: DP>9, 32.3; DP 9, 0; DP 8, 0; DP 7, 1.0; DP 6, 13.0; DP 5, 13.9; DP 4, 6.4; DP 3, 13.0; DP 2, 12.1; DP 1, 5.6. Barley bran can be substituted for the oat bran on an equal weight basis.
• maltodextrin-containing soluble fraction containing significantly lower levels of lipid and protein compared to the soluble fractions obtained from centrifugation at higher temperatures (above 70°C).

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• Life Sciences & Earth Sciences (AREA)
• Health & Medical Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Nutrition Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Organic Chemistry (AREA)
• Bioinformatics & Cheminformatics (AREA)
• Wood Science & Technology (AREA)
• Mycology (AREA)
• General Engineering & Computer Science (AREA)
• General Health & Medical Sciences (AREA)
• Genetics & Genomics (AREA)
• Molecular Biology (AREA)
• Biochemistry (AREA)
• Zoology (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Artificial Filaments (AREA)
• Cereal-Derived Products (AREA)
• Cephalosporin Compounds (AREA)
• Preparation Of Compounds By Using Micro-Organisms (AREA)
• Seasonings (AREA)

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Cited By (26)

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Citations (7)

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• 1991
  • 1991-11-26 WO PCT/US1991/008909 patent/WO1992010106A1/en active IP Right Grant
  • 1991-11-26 ES ES92901737T patent/ES2051672T3/es not_active Expired - Lifetime
  • 1991-11-26 CA CA002074508A patent/CA2074508A1/en not_active Abandoned
  • 1991-11-26 AT AT92901737T patent/ATE132703T1/de not_active IP Right Cessation
  • 1991-11-26 JP JP4502359A patent/JPH05504068A/ja active Pending
  • 1991-11-26 DK DK92901737.4T patent/DK0514528T3/da active
  • 1991-11-26 DE DE69116345T patent/DE69116345T2/de not_active Expired - Fee Related
  • 1991-11-26 DE DE92901737T patent/DE514528T1/de active Pending
  • 1991-11-26 AU AU91325/91A patent/AU641583B2/en not_active Ceased
  • 1991-11-26 EP EP92901737A patent/EP0514528B1/en not_active Expired - Lifetime
• 1992
  • 1992-08-04 FI FI923517A patent/FI923517A0/fi not_active Application Discontinuation
  • 1992-08-04 NO NO923068A patent/NO923068D0/no unknown

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